Beer Characteristics

Question 1

This compound has the taste and aroma of fresh-cut green apples, and sometimes notes of grass, green leaves or latex paint.

Answer 1

Acetaldehyde

Question 2

What may reverse the process of reducing acetaldehyde to ethanol?

Answer 2

Oxidation

Question 3

In what beer style is it acceptable to have a low level of acetaldehyde in aroma and flavor?

Answer 3

Kellerbiers

Question 4

What flavor may be detected as spicy, and if often accompanied by a warm or prickly mouthfeel?

Answer 4

Alcohol (Alcoholic)

Question 5

What is present if yeast is underpitched, or there are low levels of oxygen or FAN?

Answer 5

Fusel alcohols

Question 6

Name two (2) beer styles in which alcoholic characteristics are desired?

Answer 6

Eisbock, Imperial Stout, and English and American Barleywines

Question 7

What flavor is a mouth-puckering sensation, that is comparable to steeping black tea leaves for an extended period of time?

Answer 7

Astringency

Question 8

Low levels of astringency are acceptable in what beer styles?

Answer 8

American IPAs (heavily hopped), American Porters (roasted malts), and Flanders Red Ale

Question 9

Excessive levels of this are perceived as a harsh, dry taste, mostly on the back of the tongue.

Answer 9

Bitterness

Question 10

Bitterness can be caused by over-hopping, or what other hop attribute?

Answer 10

Aged hops

Question 11

If a beer is both excessively bitter and astringent, was is a likely cause?

Answer 11

Oxidation or contamination by wild yeast

Question 12

Name two (2) beer styles in which high levels of bitterness are appropriate.

Answer 12

IPAs, American Barleywine, American Porter, Imperial Stout

Question 13

What is characterized as a beer’s fullness, viscosity, or thickness on the tongue and palate?

Answer 13

Body

Question 14

Name two (2) beer styles in which light body is appropriate.

Answer 14

American Light Lagers and Lambics

Question 15

What acid’s perceived aroma is compared to aged hard cheese, or as goaty or sweaty?

Answer 15

Isovaleric Acid (Cheesy)

Question 16

Isovaleric acid (cheesy) originates from the use of old hops or hops that have been what?

Answer 16

Improperly dried or stored at high temperatures in the presence of oxygen

Question 17

Isovaleric acid is accepted in low levels in which beer style? And may be encountered in higher levels in some European Sour Ales and American Wild Ales.

Answer 17

English Old Ales

Question 18

What compound is responsible for an artificial butter, butterscotch or toffee-like aroma and taste?

Answer 18

Diacetyl

Question 19

Name two (2) styles where Diacetyl is permissible in low levels.

Answer 19

Czech Lagers, English Bitters, Brown and Dark British Beers and Irish Red Ale.

Question 20

Name two (2) styles where Diacetyl is not appropriate.

Answer 20

German Lagers (except Kellerbier), Irish Stout, American or Belgian Ales

Question 21

What produces that aroma and taste of cooked vegetables, notably corn, celery, cabbage, onion or parnips?

Answer 21

DMS (Vegetal)

Question 22

Low levels of DMS are acceptable in what lagers?

Answer 22

American Lager, Cream Ale, International Lager, Munich Helles and German Pils

Question 23

DMS is not appropriate in all ales, and what lager styles (3 in total)?

Answer 23

Czech Lagers, Amber Lagers, and Dark Lagers

Question 24

What aroma and taste recalls bananas, strawberries, pears, apples, plums, papayas, and/or other fruits?

Answer 24

Estery

Question 25

Ester flavors are desirable in what types of beer? What regions?

Answer 25

Ales, particularly Belgian and British styles.

Question 26

The most common esters in beer smell like tropical fruits, bubble gum, and what two (2) fruits?

Answer 26

Bananas (German Weissbier) and red apples

Question 27

Most hop varieties will produce what notes if they are left in contact with beer for too long?

Answer 27

Grassy

Question 28

Low levels of grassy flavors and aromas are acceptable in American Pale ales, and what other style of beer?

Answer 28

IPA (both English and American)

Question 29

In well-brewed and conditioned beers, how long should it take for the head of beer to collapse to half of its initial height?

Answer 29

One (1) minute

Question 30

Name two (2) beer styles that should have good head retention.

Answer 30

German Pils, Witbier, and Belgian Blond Ale

Question 31

Name two (2) beer styles that may have low or impaired head retention.

Answer 31

Eisbock, Imperial Stout, and English and American Barleywines

Question 32

Name two (2) pale lagers and two (2) dark beer styles in which a grainy character is acceptable.

Answer 32

Pale lagers: International Pale Lager, German Pils and German Helles Exportbier Dark styles: Dark Mild, Scottish Ales, Oatmeal Stout and American Porter (Also OK in Altbier and Irish Red Ales)

Question 33

What off-flavor smells like a skunk or freshly-roasted coffee beans?

Answer 33

Lightstruck

Question 34

To remedy musty off-flavors, brewers should use fresh ingredients, store open bags of malt in a cool, dry environment, and what?

Answer 34

Sanitize brewing equipment prior to use.

Question 35

Onion-like or catty flavors and aromas are formed by yeast, and are also found in some New World hop oils. What two (2) beer styles, if dry-hopped, may exhibit this characteristic?

Answer 35

American IPA and Double IPA

Question 36

What characteristics are perceived as cut cucumbers, recycled paper, or lipstick, and are a result from oxidation?

Answer 36

Paper/Cardboard

Question 37

Phenolic flavors and aromas produce the signature clove-like character in what beer style?

Answer 37

German Weissbier

Question 38

Phenolic flavors from wild yeast, such as the leathery or horse blanket characteristic are found in what two (2) beer styles?

Answer 38

Lambic and American Wild Ale

Question 39

What character is not appropriate at any level in lighter, low-gravity beer styles?

Answer 39

Sherry-like

Question 40

Sour and acidic flavors are important for what two types of beer?

Answer 40

Gose and European Sour Ales (Berliner Weiss, Flanders Red Ale, Oud Bruin and Lambic)

Question 41

Low levels of sulfury characteristic (burning match or rotten eggs) are acceptable in which beer style?

Answer 41

German lagers

Question 42

A high level of sweetness is inappropriate in dry styles, including American Lager, Berliner Weiss, Gueuze and what?

Answer 42

Saison

Question 43

Unless explicitly noted in an individual style description, all beer styles are assumed to be cleanly fermented and free from what?

Answer 43

Technical faults (acetaldehyde, astringency, chlorophenols, diacetyl, DMS, fusel alcohol, and phenolics)

Question 44

All beer styles are assumed to be free of what, which includes oxidation, light-struck, sour, and musty characteristics?

Answer 44

Packaging and handling faults